Poe'S Tennessee River Salmon - cooking recipe

Ingredients

12 lb. fish (catfish, carp, crappie or bass)
1/2 tsp. salt
1 tsp. vinegar
7 (1 qt.) jars

Preparation

Cut in about 1-inch squares.
Pack into jars.
The fish listed will all do the same thing, with the same taste.
After fish is packed into jars, put salt and vinegar into each jar and seal. Put into canner and cook for 110 minutes at 5 pounds of pressure. No one will ever know this is not salmon unless you tell them. Make salmon or tuna patties.
Also good for casseroles.